Easy Vegan Thai Green Curry With Crispy Tofu

This Easy Vegan Thai Green Curry With Crispy Tofu is the ultimate easy and comforting meal for any time of year! Bursting with aromatic herbs, creamy coconut milk, and a medley of vibrant vegetables, this easy recipe promises a culinary journey like no other. Green curry is the perfect Thai food for both seasoned cooks and adventurous beginners.

Thai cuisine is my favorite cuisine. There are so many delicious flavor combinations that can be fresh or comforting, making it perfect for any occasion. I love sharing Thai food on my website. Some of my favorite Thai recipes include my Raw Vegan Pad Thai and my Red Curry Peanut Kelp Noodle Salad. However, whenever I go to Thai restaurants, my go-to order is always tofu vegetable green curry. Therefore, it was time to create my very own traditional Thai green curry recipe.

Jump to:

• Vegan Thai Green Curry Ingredients:
• How To Make Homemade Vegan Green Curry:
• Substitutions:
• Vegan Green Curry Variations:
• What Equipment You Need To Make Homemade Vegan Thai Green Curry:
• How To Store This Vegan Green Curry Recipe:
• Top Tip:
• Frequently Asked Questions:
• Related Dinner Recipes:
• Easy Vegan Thai Green Curry With Crispy Tofu
• More Recipes With Tofu:

Vegan Thai Green Curry Ingredients:

This vegan green curry is one of my favorite easy recipes because it is made with simple ingredients you can pick up from any of your local grocery stores and it is absolutely amazing.

Vegan Green Curry Ingredients:

• Jasmine Rice - Serves as a base for the curry, soaking up the flavorful sauce. You can also use brown rice. However, I recommend using jasmine rice to achieve that perfect authentic Thai flavor. Jasmine rice also contains some protein and fiber, aiding in digestion and promoting satiety.
• Toasted Sesame Oil - Adds a nutty flavor and aroma to the curry, enhancing its overall taste. It is also rich in healthy fats and antioxidants, supporting heart health and reducing inflammation.
• Shiitake Mushrooms - Adds a meaty texture and umami flavor to the curry. They are an excellent source of vitamins B and D, supporting immune function and bone health. Shiitake mushrooms also contain compounds with potential anti-inflammatory and immune-boosting properties.
• Bell Peppers - You can use any color or variety of bell peppers for this vegan green curry recipe. I like to use a red bell pepper because it adds a pop of color. They add vibrant color, sweetness, and crunch to the curry. Bell peppers are packed with vitamin C, aiding in immune function and collagen synthesis. They are also High in antioxidants, protecting cells from damage and reducing the risk of chronic diseases.
• Shallot - Adds a mild, sweet flavor to the curry base. Similar to onions and garlic, shallots contain compounds with potential anti-inflammatory and antioxidant properties.
• Sugar Snap Peas or Snow Peas - Provides a crisp, fresh texture to the curry. Both snow peas and sugar snap peas are low in calories and high in fiber, promoting digestive health and aiding in weight management. They are also rich in vitamins A and C, supporting eye health and immune function.
• Baby Corn - Adds a sweet flavor and tender texture to the green curry sauce. Baby corn is also low in calories and fat, making it a great addition for those watching their weight. It also contains fiber and antioxidants, promoting digestive health and reducing the risk of chronic diseases.
• Bamboo Shoots (optional) - Adds a unique texture and flavor to the curry. Bamboo shoots have a strong and unique flavor, so I wouldn't recommend using them unless you've had them before. It's also very important to thoroughly rinse them before using. Bamboo shoots are low in calories and high in fiber, aiding in digestion and promoting feelings of fullness.
• Water Chestnuts - Adds a crunchy texture and mild sweetness to the curry. They are low in calories and fat, making them suitable for weight management. water chestnuts contain fiber and antioxidants, supporting digestive health and reducing inflammation.
• Full-Fat Coconut Milk - Provides creaminess and richness to the curry, balancing its flavors and spices. It is rich in medium-chain triglycerides (MCTs), which may support weight loss and improve heart health. Full-Fat Coconut Milk also contains lauric acid, a type of fatty acid with antimicrobial properties.
• Thai Green Curry Paste - This is the key ingredient to making a good Thai curry. You can either make your own green curry paste or use store-bought curry paste. I usually use store-bought instead of homemade curry paste. Most store-bought curry paste contains a blend of herbs and spices such as lemongrass, galangal, and green chilies, which have antioxidant and anti-inflammatory properties.
• Lime Juice - I love adding a little bit of lime juice to the finished green curry for added flavor. It is high in vitamin C, supporting immune function and collagen synthesis.
• Fresh Cilantro - Adds a fresh, herbal aroma and flavor to the curry. Fresh cilantro is rich in vitamins A and K, supporting eye health and bone health. It also contains antioxidants and anti-inflammatory compounds, promoting overall health and well-being.
• Red Pepper Flakes (optional) - If you prefer a hotter green curry (like me), you can add red pepper flakes to the green curry sauce and/or to the top of the finished dish. Red pepper flakes contain capsaicin, a compound that may boost metabolism and reduce appetite.

Crispy Tofu Ingredients:

• Extra Firm Tofu - Adds protein and a meaty texture to the curry when cooked until crispy. Tofu is high in protein, supporting muscle growth and repair. It also contains essential amino acids and minerals like iron and calcium, contributing to overall health and vitality.
• Toasted Sesame Oil - Used to add flavor to the pan-fried tofu.
• Lime Juice - Adds additional flavor to the tofu. 

See the recipe card for quantities.

How To Make Homemade Vegan Green Curry:

​Although this vegan Thai green curry recipe has quite a bit of ingredients, it's actually exceptionally easy to make. 

1. Prepare the Tofu (optional):
   • Start by pressing the extra firm tofu to remove excess moisture. Place the tofu block between paper towels and place a heavy object on top. Let it press for about 15-20 minutes.
   • After pressing, cut the tofu into cubes or rectangles, depending on your preference.
2. Prepare The Vegetables:
   • Prepare the vegetables by slicing the shallots, mushrooms, and bell pepper into bite-sized slices. 
3. Sautee The Vegetables:
   • Heat toasted sesame oil over medium heat in a separate large skillet or pot.
   • Add sliced shallots, sliced shiitake mushrooms, and bell pepper, and cook until softened about 2-3 minutes.
   • Add the snow peas and saute until they are bright green. 
4. Add The Coconut Milk And Green Curry Paste :
   • Pour in full-fat coconut milk and add the green curry paste and stir to combine. Bring the mixture to a simmer.
5. Add Canned Vegetables:
   • ​Add the bamboo shoots, baby corn, and water chestnuts to the curry and mix. 
6. Season the Curry:
   • Season the curry with lime juice, red pepper flakes (if using), and salt to taste. Adjust the seasoning according to your preference.
   • Cover and set to medium-low heat to simmer for 10-15 minutes or until the rest of the food is prepared. 
7. Crisp up the Tofu:
   • Heat a non-stick skillet over medium-high heat and add toasted sesame oil.
   • Once the oil is hot, add the tofu cubes to the skillet in a single layer.
   • Cook the tofu for about 4-5 minutes on each side, or until golden brown and crispy.
   • Drizzle lime juice over the tofu and toss to coat. Remove from heat and set aside.
8. Prepare the Rice:
   • Cook the rice according to package instructions. 
9. Simmer and Serve:
   • Once the curry is ready, remove it from heat and stir in chopped fresh cilantro.
   • Serve the Vegan Thai Green Curry over cooked jasmine rice, topped with the crispy tofu.
   • Garnish with additional cilantro, red pepper flakes, and lime wedges if desired.

@theallnaturalvegan

EASY VEGAN THAI GREEN CURRY WITH CRISPY TOFU this easy vegan Thai green curry with crispy tofu is one of my favorite recipes to make. it’s made with simple ingredients. You can pick up from your local grocery store and it taste absolutely amazing. This recipe just got even easier thanks to my new favorite pans @hexclad . I never realized how much of a difference good pans can make in cooking until I started using the best pans ever a.k.a. Hexclad pans. If you’ve never heard of hexclad pans they’re the same pans that Gordon Ramsay uses. They offer a lifetime warranty, they’re extremely durable, metal utensil safe, dishwasher safe, oven safe, and have nonstick valleys which help with the cleanup. I truly cannot get over how amazing these pans are and I’m not kidding you need to invest in these ASAP. Comment RECIPE and I’ll send it to you! #greencurry #vegandinner #veganrecipes #tofucurry #tofurecipes #asianfood #curry #thaicurry #healthyfoodie @HexClad

♬ Please Please Please - Sabrina Carpenter

Substitutions:

There are plenty of easy and delicious substitutions that can be made to this vegan green curry if needed. Here are some of the common substitutions. 

• Vegetables - You may need to substitute a particular vegetable based on personal preference or availability. Some alternate vegetables that work great in this vegan Thai green curry include bok choy, green beans, cauliflower, sweet potatoes, and so much more. 
• Oil-Free - If you follow an oil-free diet or a low-oil diet, you can omit the toasted sesame oil and instead use soy sauce, liquid aminos, or vegetable broth as the liquid to saute your vegetables and tofu. 
• Tempeh - You can use tempeh or any other plant-based protein in place of the tofu if needed/desired. 

If you have any questions about a particular substitution not listed, leave a comment, and I'll get back to you as quickly as possible!

Vegan Green Curry Variations:

If you are looking for a new and fun way to mix this vegan Thai green curry recipe up the next time you make it, there are plenty of delicious variations that you can make to this recipe.

• Coconut Milk - You can either make this green curry extra creamy by using coconut cream instead of full-fat coconut milk, or you can make it low-calorie by using lite coconut milk instead. 
• Sweet Curry - If you prefer your curries on the sweeter side, you can use coconut sugar or brown sugar to add a touch of sweetness. I would only recommend using 1-2 tablespoons. 
• Instant Pot - You can cook this green curry recipe in a pressure cooker for a quicker option. I would recommend adding ½ cup of extra liquid to the curry and cooking for 5-10 minutes on high pressure. 

What Equipment You Need To Make Homemade Vegan Thai Green Curry:

​This vegan green curry recipe is great for home cooks of all levels because it requires minimal equipment, and it's easy to make. Here's what I recommend having in order to make this recipe. 

• Cutting Board and Knife: For chopping vegetables, tofu, and garnishes like cilantro.
• Skillet, Frying Pan, Large Pot: For cooking the curry base, tofu, and rice. A non-stick skillet works well for crisping up the tofu.
• Spatula or Wooden Spoon: For stirring the ingredients while cooking.
• Paper Towels and Heavy Object (optional): For pressing excess moisture out of the tofu before cooking.
• Measuring Spoons and Cups: For accurately measuring ingredients like sesame oil, lime juice, and Thai green curry paste.
• Serving Plates or Bowls: For serving the finished curry and rice.

As always, you can find all my go-to equipment on my Amazon storefront or my affiliate page.

How To Store This Vegan Green Curry Recipe:

How you store any leftover green curry is key to keeping it fresh for as long as possible. 

1. Refrigeration:
   • Allow the curry and crispy tofu to cool to room temperature before storing.
   • Transfer any leftovers to airtight containers. You can store the curry, rice, and tofu separately or together.
   • Place the containers in the refrigerator.
   • The curry and tofu will typically last for up to 3-4 days in the refrigerator.
2. Freezing (optional, for leftovers):
   • If you have a large batch or want to save leftovers for longer, you can freeze them.
   • Transfer the cooled curry and crispy tofu to freezer-safe containers or resealable freezer bags.
   • Label the containers with the date.
   • Place the containers in the freezer.
   • The curry and tofu can be stored in the freezer for up to 2-3 months.
3. Reheating:
   • When ready to eat, thaw frozen curry and tofu overnight in the refrigerator if frozen.
   • Reheat the curry and tofu in a skillet or microwave until warmed through.
   • Serve over freshly cooked jasmine rice.
4. Tips for Storage:
   • Store the curry and tofu separately, if possible, to prevent the tofu from becoming soggy.
   • If storing together, consider placing a layer of parchment paper between the curry and tofu to maintain crispiness.
   • For best results, consume leftovers within a few days for optimal flavor and texture.

By following these storage guidelines, you can enjoy the flavors of Vegan Thai Green Curry with Crispy Tofu even on busy days, reheating it for a quick and satisfying meal.

Top Tip:

You can also cook the tofu in an air fryer for a quick and easy way to achieve delicious crispy tofu without using any more pots or pans. 

Frequently Asked Questions:

Related Dinner Recipes:

Looking for more healthy vegan dinner recipes? Make sure to check out some of the other recipes on my website!

If you try this Easy Vegan Thai Green Curry With Crispy Tofu Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!

More Recipes With Tofu:

Looking for more delicious vegan recipes with tofu? Make sure to check out some of the other recipes on my website!